30 Days Allergen Free - Trim Healthy Mama Challenge

Hello friends! As you know (maybe?) I started a 30 day challenge on My Facebook Page last week... Today is Day 9!  My new friend Sherry from I Like Rice A Lot has done great changes towards a healthier life and I was totally inspired by the things she was doing... I already follow a great plan...  Trim Healthy Mama but due to some health issues (thyroid, etc) I am trying to adapt my plan for 30 days (just for 30 days) and see how I feel and I hope to learn some things in the process... One of the crucial things of this 30 Day Challenge (besides excluding grains, dairy and beans) is NOT weighing/measuring and even when at times it is hard and I want to at least measure myself I am staying strong!

Today I am going to share with you a very simple and yummy recipe....

Salmon Salad with Homemade mayo

The recipe will be at the end of this post... FIRST... I want to share with you some of the things I've been eating to hopefully inspire you to jump on the "health wagon" and realize that you don't have to "miss out"

- Cauliflower Rice and Shrimp

 - Eggroll in a Bowl

-Grilled chicken with this delicious side salad (avocado, cucumbers, cilantro, onions, tomatoes, fresh squeezed lime juice, salt and pepper)

- I've been having eggs for breakfast, I know there are other grain free, dairy free, legume free options somewhere but I am so happy with eggs that I don't even look for anything else I just get creative how I prepare them:

And lots of yummy stuff that doesn't even let me miss dairy (ok... I miss it a little) and grains! Some of the meals I am eating are considered crossovers on the Trim Healthy Mama plan, crossovers are definitely on plan they just don't promote weight loss by themselves... but since I am not using some ingredients I am allowing myself to introduce some s-helpers and crossovers to hopefully help with my thyroid issues... I also want to share with you what I ate on Sunday...  we went to a picnic from hubby's work and this is what I ate there:

I used the veggies for the hamburgers as a salad and then just ate 1 hamburger patty and some pulled pork (without bbq sauce), I also had a larabar (only 3 whole ingredients YEAH!) It does contain dates which are not THM approved... YOU don't have to use them, they are off plan and I don't intend on abusing these, but since for these 30 days I am not even using stevia I am allowing myself to have a little bit of dates on extreme circumstances.

Now... let me share with you the Salmon Salad with Homemade Mayo recipe

Mayonnaise Recipe:

Don't get intimidated by mayo! You can make it super quickly! It's delicious and you are in full control of the stuff that goes in it... (slightly adapted from: Whole30 Mayo Recipe, all mayo recipes are very similar)

Mayonnaise was first created by chef of the Duke de Richelieu in 1756 so... basically the original credits go to him :)

Ingredients (for the mayo only):

• 1 1/4 cup -divided- of your favorite (on plan) Extra Light Oil -or a combination of two light oils- (avoid strong flavored oils like avocado oil or EVOO, you can use a light olive oil)
• 1 egg
• 1/2 tsp. of salt (or to taste) 
• 1/2 tsp. Dry Mustard
• lime or lemon to taste (about 1/2 to 1)

 Instructions:

• Place the egg and 1/4 of a cup of oil, salt and mustard in a bowl of a standing mixer (if you don't have a standing mixer you can use a blender or even food processor but I used a standing mixer and the results are fantastic).- I love my KitchenAid Standing Mixer and my Ninja Blender -
• Run the mixer (or whatever you are using) on high and while after about 30 seconds into it (and while it's running) carefully and very, VERY slowly drizzle the remaining oil (do not let the oil touch the blades if your blender is uncovered or whisk attachment or it can get messy).
• When you've added all the oil and the mixture has emulsified/thickened add the lime or lemon juice and mix for 5 more seconds just to incorporate.

Transfer to a glass container with a tight lid and store in the fridge... To know how long you can keep this mayo just use the expiration date of the egg you used.

Enjoy your homemade mayo! All the good stuff, none of the bad! Make the delicious salmon salad from the first picture.... I used:

Ingredients:

• 1 can (6oz) of wild caught salmon (I use Bear and Wolf Pink Salmon ) for my salads because it doesn't have any bones or skin already.
• 1/2 medium tomato (chopped)
• 3 tbsp. white onions (chopped)
• 1 stalk of celery (chopped)
• 2 tbsp. (or to taste) of your delicious homemade mayo
• salt and pepper to taste (I use this Himalayan Salt) ... Himalayan salt is great for you (not indispensable for this recipe) but the health benefits due to the many minerals in this salt are amazing. Hopefully you will try it.

Mix it all together with a fork, enjoy with cucumber slices instead of crackers!

This salad is an "S" on Trim Healthy Mama. 

Enjoy!

© Paloma K.

 Disclaimer: Some links in this post are affiliate links, this means that you pay the same price, but I also receive a very small compensation. I recommend products I have tried and love.

Italian Sausage, Peppers and Mushrooms over Pasta - perfect to get back on plan

Hello friends! Sorry about the abandonment my blog has suffered! I just moved from an apartment to our new house and these days have just been too hectic and busy! Packing, unpacking, cleaning, etc... But it's all worth it! We're thankful, excited, happy and a bit scared like with every change!

Now if you are a Trim Healthy Mama like me... I will tell you some "THM related things ahead" if you're not... you can skip all my ranting/venting and go directly to the recipe! This is an "On plan" recipe but ANYBODY can enjoy it! If you love the recipe... then come back to learn more about this plan that is designed to help you improve your health, lose weight and enjoy food freedom!

Now... so... let's see some of the discoveries I made during this move and that I will share just for the sake of "keeping it real" and to show you that we are all on the same boat... yes this plan is easier for some than it is for others but it is definitely doable for everyone!

• I don't do very good with food when moving! I totally went off plan just because "I felt like it"... I just wanted to eat, eat and eat! I had lots of ice cream too!
• I am not like one of those people who find "sugar loaded things" horrible after they've been on plan for a while... ice cream tasted just as good as ever! (maybe even better? Don't know!)
• I could've totally stayed on plan if I had planned ahead... now... I don't plan on moving again but if it ever happens I will make sure I plan, cook and freeze meals ahead of time!
• Now... this is not "news" to me... but I will share it again! all that "off plan" food was definitely not worth it... Not only my shape is suffering the consequences but also my skin, mood and my poor stomach! I won't even go into details!

But the good news! This plan is for life... so ... we just pick up where we left off! After eating the way I did it's comforting to know that I can have fried eggs and bacon for my "first meal" when on plan again! And that's what I did! Don't "punish yourself" for going off plan! That's the problem with many diets! After you "sin" then you have to suffer through horrible "cleanses" or you feel like you should now eat less than 1400 calories a day and you spend your days eating "rabbit food" just because "you deserve it" for being such a bad girl! Who can live like that though? that "punishment" only makes you want to be "a bad girl" again and binge! That's not the case with THM! You can have really yummy, satisfying food that will make you realize you didn't even need to go off plan to begin with! So... that's my focus right now that I am on plan again! I am pretty much cooking Comfort Food "THM Style" and that's what I will be sharing with you today!

I am also making lots of delicious THM Smoothies with their amazing Pristine Whey Protein! I had been pacing myself when using it because it was out of stock but it's back along with all their amazing sweeteners (my favorite is their pure stevia extract) and their yummy peanut flour! You can find it all here:

Trim Healthy Mama Store 

And now... The recipe I promised: 

Italian Sausage, Peppers and Mushrooms over "Pasta" (S)
Yield: 4 generous servings

Ingredients:

• 1 lb. raw mild -or hot- (I use mild so my children can eat) Italian sausage (I use jennie-o Lean Turkey Italian Sausage)
• 1/2 large white onion (chopped)
• 1 large green bell pepper (seeded and cut into chunks)
• 2 large cloves of garlic, finely chopped.
• 2 tbsp. Extra Virgin Olive Oil
• 1 tsp. dried oregano 
• 1/2 a can (14 oz.) can of fire roasted diced tomatoes (undrained) - you can also use regular diced tomatoes.
• 1/4 tsp. salt (I use Himalayan Salt)- or to taste -
• roughly chopped fresh basil for garnish (optional)
• Grated/Shredded Parmesan Cheese For topping

Directions for Stove Top:

• Using a large skillet, heat the oil over med-high heat. Once the oil is hot, add the sausages and turn occasionally making sure all sides are browned (this will take about 10-12 minutes). Stir in the oregano and cook for 1 minute. Stir in the onions and peppers and cook until the onions are translucent, add the garlic, stir and cook for about 2 more minutes. Stir in the tomatoes, mushrooms, season with salt, reduce heat to low and let it all simmer together while you cook the pasta (or cauliflower)

Directions for slow cooker: (I would double the recipe for the slow cooker)

• Using a large skillet, heat the oil over med-high heat. Once the oil is hot, add the sausages and turn occasionally making sure all sides are browned (this will take about 10-12 minutes). Stir in the oregano and cook for 1 minute. Add the diced tomatoes with the juices, mushrooms and add some water (about 1/4 a cup), salt; simmer for 3 minutes.

In the bottom of a slow cooker arrange ONLY half of the onion-pepper mixture and then cover with half of the sausages and their sauce, cover with the rest of the onion-pepper mixture to form another layer and top it all with the rest of the sausage/sauce. Cover and cook for 4 hours on low.

Now... "The Pasta"

Instead of Pasta I use (for myself) steamed cauliflower (and then slightly "crushed" with a Potato Masher), while still hot I add some butter, garlic powder and salt to taste. I also use Roasted Spaghetti Squash (buttered as well and with garlic powder and salt)

For non-purists (I am not necessarily a purist but I am not fond of Frankenfoods if I can avoid them) but you could use 1 serving of Dreamfields Pasta) and still keep it an "S"

For a crossover for my family I use my very favorite (not-franken food) Tinkyada Brown Rice Pasta but that's an E so if you are going to use it with this stew it would be a crossover (great for you but not weight loss inducing)  
 
Right before serving remove the sausage links from your stew and cut them on a cutting board (carefully, they are hot!), return them to the skillet or slow cooker and stir! Serve your "pasta", top with the Italian sausage and garnish with fresh basil (optional). Top with grated parmesan!

Enjoy!!!

Now... I can't promise I'll be blogging again too often too soon.... another discovery I made is that I don't actually have a desk! Our apartment had built in desks and shelves so I am typing right now with the computer on my dresser in my bedroom using a chair from my dining set... trust me... it's as uncomfortable as it sounds!

I'll be back as soon as I can!

© Paloma K.

Disclaimer: Some links in this post are affiliate links, this means that you pay the same price, but I also receive a very small compensation. I recommend products I have tried and love.

THM Menu sample One Day at a Time - Friday

 

This meal is featured on Today's Post... AND ... There's pizza for Dinner! Great stuff ahead!

Hello everybody!  And so the series for THM one day at a time continues. It's Friday... So... It's Pizza Night! Yes... lose weight eating pizza!

Remember: The Snacks are optional if you don't have "enough hours in your day" to get all these meals in... don't worry... skip 1 or both snacks... Just remember to never let more than 4 hours go without food. You should always wait at least 2 1/2 hours between each feeding (no munching in between! even if you are not switching fuels! Yes.... again... I say it... even if you are NOT switching fuels) Now... if you are switching fuels you should wait AT LEAST the 3 full hours.

This week I am sharing the SAHM eddition... Next week we can work together on a "on the go" menu.

Friday

S Breakfast:

•  Zucchini (or Poblano) Frittata  I love it with a delicious cup of coffee with some half and half.

FP Snack:

• 2 Light Rye Wasa Crackers, 1 wedge of laughing cow cheese and some extra lean turkey slices.

S Lunch: 

• Salmon and Avocado Sandwich: I use Joseph's low carb pita bread, toasted it a bit and filled it with a mixture of canned wild caught salmon, avocado, mayo, cilantro, a bit of chopped onions and tomatoes. Salt/pepper to taste and a squirt of fresh lime juice.

FP Snack:

• Smoothie made with up to 1 cup of frozen strawberries, unsweetened cashew or almond milk, a splash of vanilla, 1-2 tsp. cocoa powder, stevia to taste (I use 1-2 doonks) and 1/2 scoop of on plan protein powder (I love the Pristine Whey from THM brand)

Dinner: (S)

• Pizza (click for recipe) I absolutely love this pizza recipe! It's easy and delicious! Hubby doesn't even miss the bread! I eat lots of greens with it and a bit of ranch or blue cheese dressing! You can also use the book recipe! I love that cauliflower crust as well, just make sure you really squeeze all the liquid out of the cauliflower before putting it all together.
• Still want dessert? I'd have a couple of squares of dark chocolate (at least 85% cocoa)

Note: This menu that I've put together can NEVER replace the knowledge that comes from reading the book and applying the principles yourself... You will eventually want to be FREE and put together your own food combinations and meals, this is an aid that will allow you to "see" what a THM menu looks like IRL but reading the book is crucial to succeed on the plan. Every good thing is worth the extra work. My tip... is get the book and start reading the chapters about the different types of Settings (S, E, FP, S helpers and Crossovers), start applying every new principle you learn and keep going. I do not charge for sharing my menus and meals, The authors of the book have worked too hard on creating this plan and their own name. Those who use the THM name to sell menus and meal plans are doing so in full knowledge that they are taking advantage of someone else's work. Hopefully they will re-consider and stop. Make sure you do not support those who do so.

You could even make your own "pasta" if you want a side for your pizza




And yes... even to make my pizza I use my:



© Paloma K.

Disclaimer: Some links in this post are affiliate links, this means that you pay the same price, but I also receive a very small compensation. I recommend products I have tried and love.

What a THM week looks like in my life (Menu Sample)

Featured on Today's Menu (Dessert)

Hello everybody! I thought I would share with you day by day how you can plan your meals on THM and how they don't have to be necessarily difficult. This is doable and enjoyable. The Snacks are "optional" if you don't have "enough hours in your day" to get all these meals in... don't worry... skip 1 or both snacks... Just remember to never let more than 4 hours go without food. You should always wait at least 2 1/2 hours between each feeding (no munching in between! even if you are not switching fuels! Yes.... again... I say it... even if you are NOT switching fuels) Now... if you are switching fuels you should wait AT LEAST the 3 full hours.

Today I share with you a menu for the first day of the week... This is what "MY MENU" would look like BUT I am a SAHM and I know it might be impossible for you to cook all this! This week we focus on a SAHM menu... next week we can work together on a "on the go" menu.

Monday

S Breakfast:

•  2 (or 3) sunny side up eggs over a bed of steamed asparagus (or steamed zucchini), topped with coconut oil or butter, an optional side of sliced avocado (or a slice of hard cheese like sharp cheddar), coffee with half and half sweetened with stevia or "chocolate milk" (unsweetened cashew milk, with 1-2 tsp. of unsweetened cocoa powder, stevia to taste and a splash of vanilla in the blender)

FP Snack: 

• "Ice Cream like Smoothie" made with 1 cup of frozen strawberries, 1/2 cup of unsweetened cashew milk, 2 tsp. cocoa powder, 2 doonks of THM stevia extract, splash of vanilla, 1/2 scoop of whey protein powder (I use the THM brand but they are out of stock right now... YES, IT IS THAT GOOD!) you can use Jay Robb's brand.  I use the Ninja "bullet" attachment that comes with the Ninja Mega Kitchen System

E Lunch:

• Turkey and cheese sandwich: 2 Slices of Ezekiel Bread, Extra lean sliced turkey, 1 Ultra thin slice of Sargento Cheddar/provolone or swiss cheese, lots of greens, tomato slices, some onion, mustard. Strawberries or 1/2 sliced apple.

S Snack:

• A handful of almonds (I use these) and 1 string of cheese 

Dinner: (S)

• Baked chicken thighs (with or without skin), lightly rubbed with olive oil, seasoned with smoked paprika, salt, garlic powder and onion powder, bake at 450 for 30 minutes. Serve with a side of buttered non starchy veggies. 

• Dessert: Pick a setting appropriate dessert... I love the Cheesecake Berry Crunch Recipe in the book (Page 373)

Note: This menu that I've put together can NEVER replace the knowledge that comes from reading the book and applying the principles yourself... You will eventually want to be FREE and put together your own food combinations and meals, this is an aid that will allow you to "see" what a THM menu looks like IRL but reading the book is crucial to succeed on the plan. Every good thing is worth the extra work. My tip... is get the book and start reading the chapters about the different types of Settings (S, E, FP, S helpers and Crossovers), start applying every new principle you learn and keep going. I do not charge for sharing my menus and meals, The authors of the book have worked too hard on creating this plan and their own name. Those who use the THM name to sell menus and meal plans are doing so in full knowledge that they are taking advantage of someone else's work. Hopefully they will re-consider and stop. Make sure you do not support those who do so.

 © Paloma K.

  Disclaimer: Some links in this post are affiliate links, this means that you pay the same price, but I also receive a very small compensation. I recommend products I have tried and love.

Apple and Cinnamon Quinoatmeal - THM E

 Hello fellow foodies! Let's talk super foods, shall we? If you are part of the Trim Healthy Mama community then you know about the difference when it comes to "E, S, FP and Crossover" Meals/Snacks... If you are not part of that plan but you love good, healthy and tasty food ... don't leave... this recipe is for you too!

So... Before we get to the recipe let's talk a little bit about something, and let's be honest fellow THMs... Dairy... don't you love it? I do! What would I do without cheese? it's so good! But at the same time many of us tend to overdo it... No judgment here... just speaking out of my very own personal experience... And if we're not careful, the "frankenfoods" start to occupy way to many places in our menu... The THM plan gives you lots of freedom... but sometimes I like to switch things around a little bit to keep my metabolism moving and on its toes... And I like to give it a shock of energy not only with tons of veggies but with some amazingly good for you ingredients like:

Red Quinoa and Steel Cut Oats ,


Quinoa is rich in amazing nutrients for you, it is gluten free, it has all the essential amino acids (including Lysine), it basically has more and better protein than most grains, it has a glycemic index of 53 which is low for a grain and it's even better when soaked -soaking removes the phytic acid-, it is high in minerals like magnesium, is loaded with antioxidants and IT IS EASY too cook and incorporate into your meals.

I hope I just convinced you in case you were doubting...

Now... what are Steel Cut Oats? and what's the difference between them and the old fashioned rolled oats? or even the quick cooking oats? The difference is mostly that they are less processed, steel cut oats is the first best option, rolled oats is the second best and the quick cooking or instant I would just avoid them... because the more processed they are, the faster they convert into sugar in your body. Steel cut oats is basically the whole groat cut in pieces while rolled oats go through the process of steaming/pressing between rollers and drying them... They are still a very good choice but not the very best... Nutritionally there's no difference BUT the glycemic value is a bit different and it can change how our body reacts to the conversion of carbs to sugar in the body. (Don't be afraid of rolled oats, they are still a good option and definitely THM approved! Just don't use the "quick cooking" or "instant" kind).

Now after all that I am sure you want me to get into the recipe... Right? This breakfast is sooo delicious and so... dare I say SATISFYING? (I am always a bit afraid of using the word "satisfying" when talking about an "E" THM meal... I don't want anybody to be confused!) BUT... This stuff is sooo good! You can even have it for lunch! Why not?

This recipe requires a bit of preparation ahead of time... but it's totally worth it!

Apple Cinnamon Quinoatmeal 

Servings: 2
GLUTEN FREE, DAIRY FREE, VEGAN, SUGAR FREE
Nutrition PER SERVING:
CARBS: 39 grams, FIBER: 4 grams, NET CARBS: 35 grams, FAT: 2.9 grams, PROTEIN: 5.5 grams.

Ingredients:

• 1/4 cup Red Quinoa (why red? because it's pretty! But you can also use white quinoa)
• 1/4 cup Steel Cut Oats
• 1/2 cup unsweetened cashew or almond milk, plus more for serving
• 1 pinch sea salt 
• 1/4 tsp. ground cinnamon
• sweetener to taste (I used 1 doonk of pure THM stevia extract) - click here to know what a doonk is 
• splash of vanilla 
• 1 apple cubed or shredded

Preparation

• The night before cooking, rinse quinoa thoroughly and drain. Combine oats and quinoa in a medium saucepan and cover with 1 cup boiling water, (put a lid on it and forget about it 'till the next day).
• In the morning, bring oats and quinoa to a boil. Stir in almond milk, salt, and cinnamon and reduce heat to low. Cook, stirring occasionally, until quinoa grains are tender, 8–10 minutes. Remove from the heat, add splash of vanilla and sweetener, give it a stir to incorporate.
• Top quinoatmeal with apple, and sprinkle more cinnamon, if desired. Drizzle with unsweetened almond or cashew milk to thin or enjoy as it is (like I do! it's pretty thick... but you can thin it to your own liking!)
  
  -------
  
  This is what the oatmeal and quinoa looked like when I covered them with the boiling water in the night.
  

  

  
  
  Now this is what the mix of grains looked like the next morning
  
  

  

  
  Once the quinoatmeal is ready it yields 1 1/2 cups.... 3/4 of a cup is ONE serving.
  
  

  

  
  

Now... if you want to pair this with some more protein... Go ahead! You can use 0% Greek Yogurt and now it doesn't even have to be UNFLAVORED... There is this new (DELICIOUS) Yogurt from Dannon that is sweetened WITH STEVIA! YAY!!! I have tried strawberry, vanilla and coconut... they are all delicious but I can't wait to get my hands in a BANANA CREME one!

So... it's been confirmed to be plan approved! It has 15 grams of protein and it will keep you in a very healthy "E" because it has no fat! (if you eat it by itself it would be an FP)

So... Let me know how you like this delicious SUPER breakfast packed with nutrition and flavor... I'll love to hear from you.

© Paloma K.

Disclaimer: This post contains affiliate links.

THM Shrimp and Rice

Agh... My from couch to half a marathon challenge has become more of a from couch to bed thing... My girls and I have the respiratory flu... and it hasn't been fun... chills, fever, coughing... the whole deal! It's been a nightmarish week... I can't wait to get back at it! But for now I thought I would share a recipe with all of you, since I've abandoned my blog as well...  hopefully it gets my mind off of things...

So... here it is... a very easy and delicious recipe...

Shrimp and "Rice"
THM - "S", Low Carb.

 

Ingredients:

For the rice:

• 1 big head of cauliflower (or two smaller ones) - cooked (steamed) until "slightly aldente" (they should be cooked through but not mushy) - preferably do this a day ahead and let it sit in the fridge overnight so it dries up even more, this is optional -
• Coconut Oil (about 2 tbsp.) or 1/2 stick of grass-fed butter 
• 1/2 small white onion (chopped)
• 1 big (or 2 small) cloves of garlic (finely chopped or even grated )
• salt and pepper to taste
• 1/2 cup chopped green bell pepper (or you can use half yellow/half red to add more color)
• 1/2 cup finely chopped cilantro

For the shrimp:

• 1 lb. raw small clean shrimp (you can use it already shelled or with the shell on, shell removed is best because the shrimp will keep all the flavor in its meat) - you can buy it even frozen, just make sure it is thawed by the time you're about to cook it -
• olive oil (about 2 tbsp.)
• the zest of 1 big lime (or lemon)
• salt and pepper to taste
• chili powder (to taste, I used about a tablespoon)

Directions:

- Turn on the broiler (so it gets pretty hot)

Now, let's make this!

1. In your Food Processor pulse the cauliflower until it's in "rice" size (don't over process or you'll get puree)
2. Heat a large skillet (on med-high) and add the Coconut Oil or grass-fed butter (or a combination of both) -don't let the butter brown- , when your oil is hot add the onions and green bell peppers until the onions are translucent, add the garlic and "rice" and gently stir with a Wooden Spoon until it's all incorporated and the cauliflower gets a slight golden color. Season with salt and pepper, turn off the heat and set aside.
3. Line a large baking sheet (I use my jelly roll pan) with aluminum foil, place the clean shrimp on it and drizzle with the oil, add the rest of the ingredients and toss with your hands so the shrimp is all evenly coated.
4. Place the shrimp in the broiler and cook for 5 minutes.
5. While the shrimp is cooking sprinkle your rice with the chopped cilantro, serve on individual plates (it should still be hot), get the shrimp out, serve over the rice (in equal portions) add a squeeze of fresh lime or lemon, season with a bit more salt (if necessary) and sprinkle with more cilantro if desired. I even added a bit of chopped tomato and it was yummy, if you want to go all out you can add some slices of avocado on the side.

Enjoy!!! Let me know if you enjoy this recipe.

© Paloma K.

Disclaimer: This post contains affiliated links

Quinoa Salad! - E or Crossover

Hello friends! Today is the 5 Day of the 30 Day Challenge  I started on Facebook... Hopefully you'll join us! It is a quick routine of exercises to tone some muscles and I am definitely starting to feel it! It is great to have somebody else to do it with me (Thanks Karen) as it is helping me stay accountable!

Now... of course exercises are great but we need to also watch what we eat ... I am making all the right choices and eating until I am satisfied (or a little more, yeah... that's me) and I am starting to see the scale slowly (oh so slowly) go down again! It's been a while since it did that for ME so I am ecstatic (even if it's an ounce... we're headed in the right direction!)

If you already know the Trim Healthy Mama Plan then you know what I talk about when I mention "E meals or Crossovers"... if you're not on the plan you can also enjoy the recipes I share because they're healthy, yummy and nothing like your "typical Diet Food" ...

So... today I am going to share with you an amazingly delicious (and easy to make) Quinoa Salad, which you can eat in an "E" setting or as a crossover if you're at that point where you incorporate healthy crossovers to your menu.

Here it goes:

You can see it with avocado here, it is a yummy crossover!

 Quinoa Salad (E)
Yield: 4 servings

Ingredients:

- 2 cups of cooked red quinoa (1/2 cup uncooked)   I use this one
- 1/2 cup chopped cilantro
- 1/2 medium zucchini (or yellow squash) - cubed-
- 1 medium red tomato
- 1/4 cup chopped onion
- the juice of 1/2 a lime 
- about 1 tbsp. of olive oil (you can add this if you keep it to only 1 serving and do not incorporate any other fat in your meal, it would still be an "E")
- 1 clove of garlic (very finely chopped)
- salt to taste
- 1 avocado -cubed- (ONLY FOR CROSSOVER, omit if you want to keep it an "E")
- Add 1/2 a fresh serrano or jalapeño pepper (chopped) if you can handle the heat, (you can seed it if you want to tame the heat down a bit), this will add a bit of a quick and give it more of a "Mexican flare" to it.
 
Directions:

Mix the quinoa, cilantro, zucchini, tomato, onion (and avocado if using it) in a big bowl, separately whisk together the lime, olive oil and garlic, drizzle over the quinoa mixture, season to taste and let it sit for about 10 minutes to let the flavors "mingle". Serve at room temperature (or even cold), this salad is a great accompaniment to any meat (keep your meats lean for the "E" setting).

I soooo can see it served in this salad set... I am going to add it to my Christmas List! 


 Enjoy!

© Paloma K.

Disclaimer: This post contains affiliate links. All the recommendations and suggestions are entirely my opinion.

Chicken and Barley CROCKPOT Soup... and a book recommendation!

Good day everyone! I hope you had a great weekend and you come back re-energized and ready to keep walking through this life in a worshipful attitude....

And talking about worship, tomorrow is the last day of Ladies Bible Study this fall! I can't believe it... that was so fast! We studied the Bible focusing on worship with the help of Lorraine Hill and her book: "Deepening Your Worship" I hope you take a look at it... it's been convicting, edifying and really a good read! It does take you all over Scripture... so get ready to get to the "cleanest pages in your Bible"

And now... to the soup...

If you are a "Trim Healthy Mama" you've probably realized that there's a lot of freedom when it comes to food... but I've found that for some reason it seems that we get a little stuck eating "S" meals and we can't seem to be able to make the healthy switch between S and E meals... I get it... don't think I don't... S meals are soooo delicious, creamy or cheesy, full of yummy/healthy fats, etc... but... if we remember, the healthiest approach to this method is to keep things moving and changing... we do have to incorporate good healthy carbs, meals with a higher carb count that will boost our energy and will keep our system on its toes.... if you didn't know this, mixing healthy carbs into your diet tell your system "it's ok", carbs help our metabolism "calm down" and the cortisol levels decrease (which helps our adrenal glands and of course helps the "fat go away")... a higher carb meal is like a "massage"... of course we shouldn't overdo them... but we should definitely include them... carbs keep things moving and provide the very necessary dietary fiber so we can be heathy and happy....

So... please remember to welcome "E" meals in your Trim Healthy Mama Menu.... Fall is here and its beautiful colors as well! We start craving soups and of course we start seeing all the amazingly delicious creamy soups appear and fill our Pinterest Boards but what about "E" soups? I do love a great turkey chili as well... but... there's more than that! The possibilities are endless... Today I am sharing one of my very favorites, this one I ended up making one day when I actually ended up ruining a whole meal when my crockpot lid chipped on one end and I ended up with tiny pieces of glass in my food, I thought it was a tragedy (it really was though!) but blessings can come out of bad things and this soup was created when I put together the only ingredients I had left for a soup.... The result was a successful, yummy "E" soup that hubby and my girls love and enjoy so much they actually get excited when they know I am making it... so here it goes:

Chicken and Barley Soup with vegetables
Yield: 4 very generous servings

Ingredients:

• 2-4 skinless/boneless chicken breasts (Depending on the size)
• 3/4 - 1 cup of raw pearl barley (I love Bob's Red Mill - Pearl Barley)
• 3 stalks of celery (chopped)
• 1/3 cup chopped white onion
• 2 medium carrots (chopped)
• 32 oz. chicken broth (fat free and preferably organic)
• about 1 cup of water
• 1 tsp. crushed dry bay leaves
• 1 tsp. Italian seasoning
• 1/2 tsp. crushed dry oregano
• 1/2 tsp. garlic powder
• sea salt to taste (be generous, about 2 teaspoons, add more if needed before serving)

Directions:

Place the chicken breasts in the bottom of your crock pot (preferably thawed but it's ok if they're frozen),  add the rest of the ingredients on top, cover and cook in low for about 4-6 hours, remove the lid and shred the chicken with two forks, gently stir to incorporate and if you need more liquid add a bit more hot chicken broth, taste and more of salt if needed. Serve immediately. Enjoy!!!

Preparing my soup in my new very much needed crockpot

If you try it... please let me know how you liked it! ;)


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© Paloma K.